The Gourmet's Guide to Making Sausage Vol. II by Bruce Christopher

Author:Bruce, Christopher [Bruce, Christopher]
Language: eng
Format: epub
Published: 2015-06-14T17:00:00+00:00

These casings are made up of pieces of hog or sheep casings cut open and laminated on a form or mold. During the molding process high temperatures are used to eliminate bacterial growth and the natural binding quality of the casing protein causes the individual pieces of casing to bond. Various bindings or mesh nets can be applied to the casings during the molding process. These are used to enhance appearance and to allow the sausages to be hung for display.

Laminated casings are available in diameters ranging from 1½”-5” (42--135 mm) and stuffing capacities of 10oz–14lbs (275g – 6250g).

FACTORY CLEANING OF NATURAL CASINGS

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.